Spicy Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 8 parathas

Ingredients :

For The Dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 tsp melted ghee
salt to taste

For The Masala
2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 whole dry red chillies (pandi) , broken into pieces
4 cardamoms
4 cloves (laung / lavang)
2 small cinnamon (dalchini) sticks
2 tsp ghee
1/2 tsp nigella seeds (kalonji)
1/2 tsp grated ginger (adrak)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
8 tsp oil for cooking

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the masala
For the masalaCombine the cumin seeds, asafoetida, whole dry red chillies, cardamom, cloves and cinnamon in a small non-stick pan and dry roast on a medium flame for 2 minutes.
Allow the mixture to cool completely, and blend in a mixer to a smooth powder. Keep aside.
Heat the ghee in a small non-stick pan, add the nigella seeds and ginger and sauté on a medium flame for a few seconds.
Switch off the flame, add the prepared powder and salt and mix well. Keep aside.

How to proceed
How to proceedDivide the dough into 8 equal portions.Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Sprinkle approx. 1½ tsp of the masala evenly over it.
Fold it over into a semi-circle. And then fold it once more to form a small triangle.
Roll again into a big thin triangle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using 1 tsp of oil, till golden brown spots appear on both the sides.Repeat steps 2 to 6 to make 7 more parathas.Serve immediately.